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Sify Home > Food > Vegrecipes > Category > Chutneys sauces jam and pickles > Sweet and sour pineapple curry
Sweet and sour pineapple curry
Category : Pineapple, Orissa, Chutneys, sauces, jam and pickles
Servings : 20
Time Taken : 30-45 mins
Rating :
Method
- Prepare the pineapple by removing the skin and chopping it to small pieces.
- De-seed the dates and chop them to pieces.
- Prepare tamarind pulp by soaking a lemon size ball of tamarind in warm water for half an hour; and extract the pulp.
- Heat a thick vessel, add oil, when the oil is hot add mustard seeds, fenugreek seed, aniseeds, onion seeds , broken red chillis and curry leaves.
- Then add the chopped pineapple and dates along with salt, turmeric powder.
- Cover and cook on a slow fire till the pineapple is tender.
- Add the tamarind pulp and sugar or jaggery.
- Cook for five more minutes.
- Store in sterilized bottles.
- Can be preserved for 15 days if kept in the refrigerator.
Ingredients:
1 fully ripe pineapple
1/2 cup chopped dates
2 tbsp tamarind pulp
1/2 cup sugar or molasses
1 tsp turmeric powder
1 tsp chilli powder
Salt to taste
A few curry leaves
1 tbsp oil
2-3 broken red chilli
1/2 tsp fenugreek seeds
1/2 tsp aniseeds
1/2 tsp mustard seeds
1/2 tsp nigella (onion seeds)
1/2 cup finely chopped cilantro/coriander leaves
1 fully ripe pineapple
1/2 cup chopped dates
2 tbsp tamarind pulp
1/2 cup sugar or molasses
1 tsp turmeric powder
1 tsp chilli powder
Salt to taste
A few curry leaves
1 tbsp oil
2-3 broken red chilli
1/2 tsp fenugreek seeds
1/2 tsp aniseeds
1/2 tsp mustard seeds
1/2 tsp nigella (onion seeds)
1/2 cup finely chopped cilantro/coriander leaves
RECIPES BY SABITA MISHRA
